Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching
DOI:
https://doi.org/10.1590/S1678-77572008000300007Keywords:
Hydrogen peroxide, Tooth bleaching, Dental enamelAbstract
Concern has been expressed regarding the staining of enamel surface by different beverages after bleaching. This study investigated the influence of 35% hydrogen peroxide bleaching agents on enamel surface stained with wine after whitening treatments. Flat and polished bovine enamel surfaces were submitted to two commercially available 35% hydrogen peroxide bleaching agents or kept in 100% humidity, as a control group (n = 10). Specimens of all groups were immersed in red wine for 48 h at 37°C, immediately, 24 h or 1 week after treatments. All specimens were ground into powder and prepared for the spectrophotometric analysis. Data were subjected to two-way analysis of variance and Fisher's PLSD test at 5% significance level. The amount of wine pigments uptake by enamel submitted to bleaching treatments was statistically higher than that of control group, independently of the evaluation time. Results suggested that wine staining susceptibility was increased by bleaching treatments.Downloads
Download data is not yet available.
Downloads
Published
2008-06-01
Issue
Section
Original Articles
License
Todo o conteúdo do periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons do tipo atribuição CC-BY.
How to Cite
Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching . (2008). Journal of Applied Oral Science, 16(3), 201-204. https://doi.org/10.1590/S1678-77572008000300007